Sweet pancake rolls

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Mix flour, sauce powder, salt, eggs and 250 ml milk and let it swell for about 20 minutes. Stir pudding powder, 2 tablespoons of sugar and 4 tablespoons of milk until smooth. Bring 360 ml milk to the boil, stir in the pudding powder and simmer for 1 minute. Pour into a bowl, stir in nut nougat cream, cover with foil and let cool off. Mix quark, sour cream, 2 tablespoons lemon juice and 50 g sugar.

2. 2

   Sort the raspberries. Rinse blueberries and currants. Strip currants from the panicles. Fold the fruits into the quark mixture. Heat clarified butter in portions in a pan (28 cm Ø) and bake 4 pancakes from the dough one after the other. Peel and halve the bananas, cut them into pieces and sprinkle with 1 tablespoon of lemon juice. Spread 2 pancakes with pudding and cover with banana pieces. Roll up the pancakes firmly. Spread 2 pancakes with fruit quark and roll them up.

3. 3

   Peel and halve the bananas, cut them into pieces and sprinkle with 1 tablespoon of lemon juice. Spread 2 pancakes with pudding and cover with banana pieces. Roll up the pancakes firmly. Spread 2 pancakes with fruit quark and roll them up. Cut all pancakes into pieces. Arrange on plates with honey and icing sugar

Nutrition Facts

KCAL
790 kcal

CARBS
92 g

FATS
34 g

PROTEINS
27 g